Can't help meself... loving this combination of tools... Sous vide, the Weber kettle, and the Vortex... a match made in heaven!
I seasoned the wings with S&P and some MH rub, then vacuumed them into pouches of eight each, with aboot a teaspoon of chicken fat. They went into the bath of 166 degrees for 5 hours, then hung oot in the fridge overnight. When it came time to grill them, I put the pouches in hot tap water to loosen up the "sauce" they were sitting in.
Now onto the finish...
Hoisin Marmalade Glaze
½” chunk of ginger - grated
2 cloves garlic - grated
1 cup Hoisin sauce
1 cup orange marmalade
1 tsp sesame oil
1 tsp Secret Aardvark or Sriracha hot sauce (or to taste)
3 scallions sliced thin
Wisk together in a bowl, and try not to drink it all before grilling the chicken...
I fired up the Weber kettle using the Vortex, skinny side up, filling it aboot 3/4 full of screaming hot RO briquets. I arranged the wings around the perimeter, basted them with the glaze, and let 'er rip until golden brown...
Let's eat!
These were absolutely the best wings I've done to date.
Thanks for looking!
I seasoned the wings with S&P and some MH rub, then vacuumed them into pouches of eight each, with aboot a teaspoon of chicken fat. They went into the bath of 166 degrees for 5 hours, then hung oot in the fridge overnight. When it came time to grill them, I put the pouches in hot tap water to loosen up the "sauce" they were sitting in.
Now onto the finish...
Hoisin Marmalade Glaze
½” chunk of ginger - grated
2 cloves garlic - grated
1 cup Hoisin sauce
1 cup orange marmalade
1 tsp sesame oil
1 tsp Secret Aardvark or Sriracha hot sauce (or to taste)
3 scallions sliced thin
Wisk together in a bowl, and try not to drink it all before grilling the chicken...
I fired up the Weber kettle using the Vortex, skinny side up, filling it aboot 3/4 full of screaming hot RO briquets. I arranged the wings around the perimeter, basted them with the glaze, and let 'er rip until golden brown...
Let's eat!
These were absolutely the best wings I've done to date.
Thanks for looking!
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